Fall flavors may be moving in across the northern United States, but Castillo Craft Bar + Kitchen in sunny St. Augustine is keeping the summer vibe going.
Castillo’s summer cocktail menu, available through October, features a selection of bright seasonal drinks crafted with local liquors, aromatics, fresh juices and house-made infusions. Whether stopping by for a bespoke cocktail or pairing drinks with the seasonal menu of ingredient-driven chef creations, summer is still in full swing at Castillo Craft Bar + Kitchen.
Enjoy these cocktails created by Marcus Morris, restaurant manager at Castillo Craft Bar + Kitchen.
TOURIST TRAP
1.5 oz. St. Augustine Distillery Gin
0.5 oz. Lemon Juice
1.5 oz. Pineapple Juice
1 oz. Avèze
0.5 oz. Simple Syrup
Instructions: Add all ingredients to a mixing tin, add fresh ice, and shake until well chilled. Strain into a Collins glass with fresh ice, garnish with a dehydrated lemon wheel and a mint bouquet, and mist the absinthe with a torch.
Photo credit: Brandon Munoz
RASPBERRY REBEL
1.5 oz. Four Roses Bourbon
0.5 oz. Elderflower Liquor
2 oz. Raspberry-Rose Petal Shrub
0.5 oz. Lemon Juice
Club Soda
Instructions: Add the lemon juice, raspberry-rose petal shrub, bourbon and elderflower liquor to a mixing tin. Add fresh ice and shake until well chilled. Strain into a Mason Jar with fresh ice, top with club soda and garnish with a lemon wheel and sprig of mint.
Photo credit: Paige Allsup
BANANA REPUBLIC
2 oz. Kasama Rum
0.5 oz. Crème de Banane
1 oz. Lime Juice
0.25 oz. Demerara Syrup
Instructions: Add all ingredients to a mixing tin, add fresh ice and shake until well chilled. Strain into a chilled coupe glass and garnish with a banana chip and mint leaf – attaching with a clothes pin.
Photo credit: Paige Allsup
CASTILLO’S ESPRESSO MARTINI
2 oz. Fresh Espresso
2 oz. Absolut Vanilla Vodka
1.5 oz. Kahlua
0.5 oz. Crème de Cacao
Instructions: Add all ingredients to a mixing tin, add fresh ice and shake until well chilled. Strain into a martini glass and garnish with three espresso beans.
Photo credit Paige Allsup
BLOSSOM & AGAVE
2 oz. Corazón Blanco
0.5 oz. Lime Juice
0.75 oz. Hibiscus Syrup
0.25 oz. Agave Nectar
Instructions: Rim a quarter of the rocks glass with hibiscus salt. Add all ingredients to a mixing tin, add fresh ice and shake until well chilled. Strain into a rocks glass with fresh ice and garnish with a dehydrated lime wheel and a pansy flower.
Castillo Craft Bar + Kitchen is located at 6 West Castillo Drive, St. Augustine.
